What is it?

Pork tenderloin comes from the loin a pig, inside the rib. Similar to beef tenderloin, it’s the most tender cut of pork, and quite lean, too. Long, and narrow, whole tenderloin ranges from 3/4 lb. to 1-1/2 lb. Because it’s relatviely inexpensive (there’s virtually no waste on this boneless cut), widely available, and quick to cook, it’s a great choice for weeknight cooking. (Though it can also be dressed up for a dinner party.) Its mild flavor partners well with many ingredients, and it’s wonderfully versatile; you can cook it whole, slice it into medallions, butterfly and stuff it, or cut it into strips for stir-fry. It’s delicious on the grill, roasted, and sautéed.

Don’t have it?

Boneless veal or chicken can work in some pork tenderloin recipes with some adaptation. Pork loin, which is not as tender, would take well to similar spice rubs and marinade used for pork tenderloin, but pork loin needs to be cooked longer and more slowly than tenderloin.

How to choose:

Look for all-natural tenderloins, which often have the best flavor and texture. Avoid pork that has been injected with additives, which can give the meat an unpleasant, rubbery texture. Try to use larger tenderloins (1 to 1-1/4 lb.), which tend to cook more gently and evenly than smaller ones; a larger tenderloin also yields fuller medallions for sautéing and often a more evenly shaped piece of meat for roasting whole.

How to prep:

Trim the pork of any silverskin, the thin membrane found on pork tenderloin and other cuts of meat. Trim excess fat or not; there’s little of it, and this lean cut can benefit from it.

How to store:

Keep refrigerated or freeze for longer storage.

Recipes

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  Recipe

  Roasted Adobo Pork Tacos

  Because this sauce, with its hint of orange and garlic, is so good, you’ll want to keep it handy to try on shrimp, grilled tuna, or fried eggs. It also…

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  Recipe

  Pork Medallions with Whisky-Marmalade Sauce

  Pork and fruit are natural partners, made even better with the addition of bittersweet orange marmalade and a splash of Scotch. Serve with Cauliflower and Couscous Pilaf, which will soak…

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  Recipe

  Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

  Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing…

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  Recipe

  Mushroom-and-Coppa-Stuffed Pork Tenderloin

  Not only is this a flavorful way to enjoy pork tenderloin, but it also looks impressive. Your little secret is how simple this dish is to prepare.

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  Recipe

  Grilled Chile-Spiced Pork Tenderloins

  Butterflied and pounded thin, pork tenderloins can be cooked quickly over a hot grill. Serve sliced with some rice and beans or lime-accented coleslaw, or cut the meat into strips…

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  Recipe

  Hoisin-and-Maple-Glazed Roast Pork Tenderloin

  This recipe is based on the Chinese barbecued pork called char su, with a glaze developed by my wife, Nancy, who is chef/owner of Boulevard in San Francisco. To help…

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  Recipe

  Sear-Roasted Pork Tenderloin with Garlic and Fennel

  Fennel is a classic flavoring for pork because it brings out the sweetness of the meat. Although this recipe is straightforward, you can make it even easier by skipping the…

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  Recipe

  Pork Tenderloin Provençal

  A fragrant mix of fennel seeds, orange zest, and fresh rosemary gives this quick-to-prep dish a French accent. Serve with Fresh Parsley and Caper Mashed Potatoes.

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  Recipe

  Yogurt-Marinated Pork Kebabs with Cucumber-Lemon Labneh

  This flavorful dish pairs juicy Middle Eastern-spiced pork with a lemony spread made by straining yogurt to make labneh, an ultra-thick salted yogurt cheese. The pork and labneh both need…

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  Recipe

  Slow Cooker Pork Tenderloin with Bourbon Molasses Baked Beans

  To complement the naturally sweet flavors in a pork tenderloin, these baked beans are loaded with plenty of aromatics, as well as the woodsy, earthy tones of bourbon. Just remember:…